The Woodfrog Connection

A new sourdough bakery in St Kilda will have locals hopping mad.

Photography: Josie Withers

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Photography: Josie Withers

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Photography: Josie Withers

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Published on 03 July 2012

by Hayley Inch

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The delectable, wafting scent of sourdough bread can now be found on the corner of Mirka Lane and Barkly Street. Perched beneath, its black and white striped awning is The Woodfrog Bakery, a new venture from Danny Berkovitch and Jarrod Hack. The latter has had baking stints at Baker D. Chirico and at Sonoma in Sydney and now these sourdough specialists are preparing to wow St Kilda locals with some simple yet classy baking.

The baskets lining the walls heave with generously sized loaves, starting with a standard white sourdough loaf and ranging to pumpkin, soir, olive and dark rye. There’s also ciabatta rolls and – unsurprisingly for the area – bagels covered in a variety of seeds, including soy linseed and fennel, which provide both texture and flavours that cause them to rise above your standard bagel.

There’s a small variety of sweet treats such as little hazelnut biscuits and fluffy slices of home-style marble cake, but this is only the start of what is planned for Woodfrog. A pastry chef is expected to join the team shortly and you will be able to enjoy pies, sausage rolls, croissants and other exciting baked treats. The gleaming coffee machine is also awaiting the arrival of the right barista, so expect to be able to take home a latte with your loaves soon enough.

In an area that isn’t lacking for good bakeries, Woodfrog has some pretty decent competition, but already seems to be living up to the challenge.